Parsnip pancakes
A source of fiber and vitamins, this recipe is rich in antioxidants and minerals that support the immune system. The delicate taste of parsnip and carrot with the aroma of cumin makes the dish appetizing and nutritious. Perfect for a light dinner or snack.
Grate parsnip (100 g), carrot (50 g), and onion (50 g) on a coarse grater. After that, lightly salt the mixture, mix it, and leave it in a colander to drain the juice.
Once the vegetables have rested, thoroughly squeeze them to remove excess liquid.
In a separate bowl, combine the squeezed vegetables with black pepper (to taste), chopped parsley (a small bunch), and cumin (a pinch). Add an egg (1 piece) and mix well until a homogeneous mass is achieved.
Form small patties — draniki — from the resulting mixture.
Heat olive oil (2 tbsp) in a frying pan.
Fry the draniki over high heat for 1 minute on each side until they turn golden.
Then reduce the heat and continue frying for 1.5-2 minutes on each side to ensure they are well cooked through.
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